This one pan Cider-Braised chicken recipe is sure to bring on the Fall feels. Boasting all things savory (bacon, brussel sprouts, and whole grain mustard, OH MY!), this dish is ideal for a Sunday supper or casual fall get-together with friends; the sauce is delicious, so serve with bread or mashed potatoes to soak up every delicious bite. Take a look below for a bonus mashed potato recipe that will be sure to be the only masked potato recipe you stick to from now on. With these 2 savory dishes combined you can’t go wrong in pleasing every guest that tries these delicious recipes. Be sure to follow these great tips on how to make the best mashed potatoes because believe it or not, there is an art to it. Good luck and enjoy the perfect fall dinner that is right at your fingertips!
4 slices bacon, chopped
8 bone-in, skin-on chicken thighs (about 3 1/2 pounds total)
2 medium tart red apples, cored and cut into wedges
1 12 – ounce bottle sparkling apple cider
2 tablespoons chopped fresh thyme
2 tablespoons whole grain mustard
1 teaspoon kosher salt
12 ounces fresh Brussels sprouts, trimmed and halved if large (2 cups)
In a very large skillet cook bacon over medium heat until crisp; remove from pan, reserving drippings in skillet. Add chicken, skin side down, and cook 10 minutes or until browned, turning once; remove from skillet. Add apples to the skillet and cook 4 minutes or until browned on both sides; remove from skillet. Drain and discard drippings from skillet.
Add cider, thyme, mustard, and salt to skillet, scraping up any browned bits. Bring to boiling; reduce heat. Return chicken to skillet. Cover and simmer 10 minutes. Add Brussels sprouts. Cover and cook 5 minutes. Add apples and cook, uncovered, 3 to 5 minutes more or until chicken is done (at least 175 degrees F).
To serve, divide chicken thighs, Brussels sprouts, and apples among shallow bowls or plates. Spoon cider mixture over top. Sprinkle each serving with bacon.
2 1/2 pounds Yukon gold potatoes, well scrubbed and cut into quarters
1 stick unsalted butter
3/4 cup half-and-half
1 cup shredded smoked gouda
Freshly ground pepper
1/4 cup thinly sliced chives
- Slip the potatoes into a large pot of cold salted water and bring to a boil. Reduce the heat and simmer until tender, 15 to 20 minutes.
- Meanwhile, heat the butter and half-and-half in a small pot until the butter melts and the mixture is hot.
- Once the potatoes are cooked, drain well in a colander and then return them to the pot. Turn the heat back on to low and stir the potatoes to “dry” them. Mash the potatoes until smooth and stir in the hot half-and-half and butter. Add the shredded cheese by the handful, stirring to melt, and season generously with salt and pepper. Stir in the chives. Serve immediately.